Wednesday, December 10, 2014

And with the "Leftovers"

With longer nights and shorter days, Ken moves into the kitchen.  Of the two of us, he is the more creative cook, and often I am happy to act as sous chef  for him.  When he made cultured vegetables recently he made a batch of gingered carrots. 

 After making the batch of gingered carrots he asked me to clean up the small and twisted pieces for a casserole.  He made a baked carrot dish with onion, cabbage, cream and a topping of cheese

On the side he served cooked potatoes that he put through the ricer and then browned.  One was enough for both of us so we reheated the second one for breakfast the next morning.  Delicious

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